Description
This Healthy Gingerbread Coffee Cake combines warm spices and natural sweeteners to create a moist, flavorful cake perfect for cozy mornings or festive gatherings. Made with almond and arrowroot flours, it offers a gluten-free option while the crumb topping adds a delightful texture contrast.
Ingredients
Scale
Cake
- 2 cups blanched almond flour
- ⅓ cup arrowroot flour
- 1 ½ teaspoons baking powder
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground clove
- ¼ teaspoon nutmeg
- ⅓ cup coconut sugar
- ⅓ cup ghee or coconut oil, melted
- ⅓ cup maple syrup
- ⅓ cup molasses
- 3 eggs
Crumb Topping
- ¼ cup coconut sugar
- ½ cup blanched almond flour
- 3 tablespoons arrowroot flour
- 1 teaspoon cinnamon
- ⅓ cup ghee or coconut oil, room temperature (not melted)
- 2 tablespoons maple syrup
Optional Glaze
- ½ cup organic powdered sugar
- 2 teaspoons maple syrup
- 1 tablespoon dairy-free milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper to ensure easy removal of the cake after baking.
- Mix Dry Ingredients for Cake: In a medium bowl, combine 2 cups blanched almond flour, ⅓ cup arrowroot flour, 1 ½ teaspoons baking powder, 2 teaspoons cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground clove, ¼ teaspoon nutmeg, and ⅓ cup coconut sugar. Stir well to evenly distribute the spices and baking powder.
- Combine Wet Ingredients: In a separate bowl, whisk together the melted ghee or coconut oil, ⅓ cup maple syrup, ⅓ cup molasses, and 3 eggs until smooth and fully incorporated.
- Make the Cake Batter: Pour the wet mixture into the dry ingredients bowl and stir until well combined to form a smooth batter. Avoid overmixing to keep the cake light.
- Pour Batter into Pan: Transfer the batter into the prepared baking pan and spread it evenly with a spatula.
- Prepare Crumb Topping: In a small bowl, mix ¼ cup coconut sugar, ½ cup blanched almond flour, 3 tablespoons arrowroot flour, and 1 teaspoon cinnamon. Using the back of a fork, incorporate ⅓ cup room temperature ghee or coconut oil into the mixture until it forms a crumbly texture. Gradually add 2 tablespoons maple syrup, mixing with the fork to create a moist crumble that holds together but is not wet. Adjust the texture by cutting the crumble with the fork as needed.
- Add Crumble Topping: Gently sprinkle and pour the crumble topping evenly over the cake batter in the pan.
- Bake the Cake: Bake in the preheated oven for 38 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating the cake is fully cooked.
- Prepare Optional Glaze: While the cake bakes, mix ½ cup organic powdered sugar, 2 teaspoons maple syrup, and 1 tablespoon dairy-free milk in a small bowl until smooth.
- Cool and Glaze: Allow the baked cake to cool in the pan for about 20 minutes before drizzling the glaze over the top to avoid melting the glaze completely.
- Serve: Slice the cake and serve warm or at room temperature, ideally accompanied by a hot cup of coffee or cocoa for a perfect pairing.
Notes
- This recipe can be doubled and baked in a 9×13 inch pan if serving a larger crowd.
- Use room temperature eggs to help the batter mix more evenly.
- Ensure the ghee or coconut oil for the crumb topping is not melted, as this helps achieve the perfect crumble texture.
- For a more intense gingerbread flavor, you can increase the ground ginger to 1 teaspoon.
- Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 280
- Sugar: 13g
- Sodium: 70mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 75mg
